Using a vegetable peeler, remove rind from orange, leaving behind as much of the white pith as possible. Cut orange in half; squeeze juice to equal ½ cup.

In a medium saucepan, combine orange rind, juice, cranberries, and next 4 ingredients. Bring to a boil over medium high heat; reduce heat, and simmer for 20 minutes or until thikened. Removed and discard rosemary sprig, and stir in pecans.

Place brie, cut sde up, in a overproof serving dish . spoon cranberry mixture over top. Bake for 15 minutes or until cheese is soft. Serve with crackers.